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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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These sweet almond cakes look lovely sliced and served on a dessert tray. Ingredients:
3 cups all-purpose flour |
2-1/2 cups granulated sugar |
2 teaspoons poppy seeds |
1-1/2 teaspoons baking powder |
1 teaspoon salt |
3 eggs |
1-1/2 cups milk |
1-1/2 cups oil |
1-1/2 teaspoons vanilla extract |
2 teaspoons almond extract |
topping |
1 cup powdered sugar |
about 2 tablespoons milk |
1/2 teaspoon almond extract |
Directions:
1. Heat oven to 350 degrees. Grease and flour four 7X3 loaf pans. Line bottoms with parchment paper; set aside.
2. In a large mixing bowl, combine flour, granulated sugar, poppy seeds, baking powder, and salt; stir together well. Add eggs, milk, oil, vanilla, and almond, beating well. Divide batter evenly between prepared pans.
3. Bake 40 minutes or until a toothpick inserted in centers comes out clean. Cool cakes 10 minutes in pans on wire rack. Remove from pans and carefully remove parchment paper from bottoms. Place the cakes on a wire rack. In a small bowl, whisk together topping ingredients until smooth. Using a pastry brush, brush topping over tops of still hot loaves, allowing some to dribble over the edges.
4. Note: Cakes freeze well. Can also be made in a 12 C. (10-inch) Bundt pan. Just be sure to grease and flour it well.
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